Difference comparison of characteristic aroma compounds between braised pork cooked by traditional open-fire and induction cooker and the potential formation …
【序号】：1 【作者】： 【题名】：Difference comparison of characteristic aroma compounds between braised pork cooked by traditional open-fire and induction cooker and the potential formation … 【DOI】： 【年、卷、期、起止页码】： 【全文链接】：https://www.sciencedirect.com/science/article/pii/S0963996924005763
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